LBV CSAs: Community Supported Agriculture Boxes Prepared by La Belle Vie

Categories: Stuff We Like

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Hannah Sayle

Community Supported Agriculture boxes have come a long way, baby. No more must they be brimming over with raggedy bunches of kohlrabi, dusty parsnips, and enough zucchini for the zip code. Savvy food purveyors are now curating boxes in the same way everything can become bespoke in our culture -- for a price, of course.

Chef Tim McKee, savvy guy that he is, wants to showcase the fine purveyors that he is lucky enough to work with every day, and in addition to a monthly box of goodies, La Belle Vie will throw in perks aplenty to make vegetable season that much more "Ohh" and "Ahh" and less, "What the hell am I supposed to do with salsify?!" A sneak peek into the haul:

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Spring Break Dining for Those of Us Who Can't Afford a Trip

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E. Katie Holm

Spring break: It's so close you can practically taste it.

But if the only ticket out of town you can afford is a ride on the Green Line, don't despair. Instead, take your taste buds on vacation. Yearning for Mexico, Hawaii, the Caribbean, or beyond? We've got you covered.

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Japanese Whisky: What to Try and Where to Get It in the Twin Cities

Categories: Stuff We Like

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Peter Lemon

The last two or three years have seen Japanese whisky's profile rise mightily, as the dark-horse spirit has won award after award and, on occasion, even beat Scotch at its own game. While there's not a huge selection available in the Twin Cities (or the U.S. in general, for that matter), what is available is well worth a look.

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Haute Dish's Chef Landon Schoenefeld Shares His Awesome Menu Sketches

Categories: Stuff We Like

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Landon Schoenefled

"I couldn't get this idea of pickle-brined chicken out of my head," says Haute Dish chef Landon Schoenefeld of the elaborate sketch above. "I was driving back from Aberdeen [his hometown] and trying to think of dishes they would relate to."

Two regional favorites, "Tiger Meat" and "Chislic" eventually morphed into accompaniments of chicken liverwurst and ginger snap puree on this German inspired chicken dish.

"Shit, it would have been 2008. I was dating a girl who was an artist and she gave me all these Moleskins. Of course, I lost the original one in some drunken stupor. Drunken asshole of me."

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Because It's Cold Outside, and Other Reasons You Should Be Eating More Ethiopian Food

Categories: Stuff We Like

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Anthony Goto
Ethiopian food is good, and good for you.

The Twin Cities is home to thousands of Ethiopian immigrants. But that isn't why you should get to know the cuisine. The Twin Cities is also home to thousands of lakes, but that doesn't mean we're going to implore you to set up an ice fishing rig.

Ethiopian cuisine is one of those gems that's hidden in plain sight, like a winter carnival medallion, but a spicy, delicious one that you can eat.

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The Twin Cities' Most Humble Chefs

Categories: Stuff We Like

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Image by Emily Utne
Not so very long ago, mamas didn't let their babies grow up to be cooks. It's no accident that restaurant kitchens were situated in the back, with swinging doors firmly affixed to their entrances. Food was supposed appear out of nowhere, like magic. The people who cooked it were irrelevant — interchangeable cogs in military brigade systems, or miscreants who did the job as a means to some other end. For evidence of this, look no further than food's favorite bad boy, Anthony Bourdain, who describes the life of the derelict cook in his famous tell-all book Kitchen Confidential.

These days, we delight in the cook as artist. We want to know who put together the plate, how they did it, what drives them, and how they can possibly be so capable, so creative. For a while it was fun — what cook didn't like coming out of the shadows for a bit, getting their picture taken, having ladies (and fellows) give them "that look"?

But another trend is brewing, one of kitchen crews wondering if they really have time for all this folly. Who has time for genius when the hood needs cleaning and the cost of beef won't stop going up?

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Doug Flicker Shows Food Is Art in Beautiful Short Film [VIDEO]

Categories: Stuff We Like

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Daniel Cummings
Doug Flicker says he's merely a line cook in Daniel Cummings's short documentary, Lost in Thought

A quick poll: Raise your hand if you plan to travel to the top 10 restaurants in the world anytime soon.

Anyone?

Right, only in our dreams. But local filmmaker Daniel Cummings thinks culinary art needn't be limited to our sense of taste. He's letting diners experience world-class food another way.

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Marvel Bar Mixologist Pip Hanson Releases Album

Categories: Stuff We Like

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MACKENZIE ORTH
Pip Hanson can mix a mean cocktail as well as a tasty groove

Nobody can just have one hustle these days, can they? We already know that Marvel Bar's Pip Hanson is one of the most serious barmen in the city. He learned his craft in Tokyo from bartenders who have been doing old-timey cocktails since before that was a thing, even in Brooklyn. But a rock star too? Turns out Hanson has a musical bent that goes beyond the clink of ice cubes in a glass.

Hanson says 2007 was the most difficult year of his life. He was living in Tokyo, feeling lonely and isolated in that metropolis. Between working different jobs and internships he didn't have much time to do anything when he got home except get ready for bed.

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Marvel Bar's Pip Hanson: Calm in the face of calamity [VIDEO]


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Want Free Beer? Here, Water This Tree

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In the last week or so eagle-eyed Minneapolis residents may have noticed an enticing offer tagged to their neighborhood tree. Water a tree... beer for free. Yep, you read that right.

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How to Get In On the Off-the-Menu Surprises at Spoon and Stable

Categories: Stuff We Like

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Spoon and Stable
Special off-the-menu ramen at Spoon and Stable

Chefs are known for treating other industry folk to zany, off-menu treats not specifically marketed with the general public in mind. Spoon and Stable has promised a rotating program of late-night surprises, such as a recent 20-orders-only batch of ramen, served after 10 p.m. at their very of-the-moment North Loop restaurant.

So how can you get your hands on some?

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Christopher Nye, Spoon and Stable Chef de Cuisine, Wants to Serve You a Whole Pig's Head

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